“MY MOM LOVED COOKING! She would play her favorite music and dance while making the most delicious meals! She was diagnosed with ALS in 2000 and passed away 2008. I miss her, but I think of her every time I am in the kitchen dancing and cooking for my family.
This recipe was chosen, because it is simple and yummy! Mom would say those are always the best kind of recipes! For Mother’s Day, she would cook all her favorite recipes and invite all the moms that were special in her life... her mom, her sister, sister in laws, and a few friends. This was always on the menu and everyone loved it! I hope you enjoy it!
Thank you for listening to my ramble about the most amazing woman I was blessed to call Mom.”
- Rosalie Botello
Cannabis Infused Chili Garlic Oil
3-4 grams cannabis
1 clove crushed garlic
2 tablespoons chili flakes
2 cups of olive oil
Chili Con Queso with Cannabis Infused Chili Garlic Oil
3 jalapeños, diced
1/4 white onion, diced
1 clove garlic, crushed
2 tablespoon infused chili garlic oil
1 tablespoon flour
2 teaspoon chicken bullion
1/2 cup shredded queso asadero (white Mexican cheese)
1/2 cup shredded Monterey Jack
1 cup water
Salt to taste
For the Cannabis Infused Chili Garlic Oil
Fill LEVO Power Pod with cannabis, crushed garlic, and red chili flakes. Add olive oil to the reservoir. Set time to 2 hours at 175F to infuse. Once finished, dispense 2 tablespoons of oil to add to recipe.
For the Chili Con Queso with Cannabis Infused Chili Garlic Oil
In a saucepan heat cannabis infused chili garlic oil and sauté chili, garlic, and onions in oil, until onions are translucent.
Add flour and bouillon, cook for 2-3 min
Add cheese, water and salt, then whisk.
Cook till slightly thickened and makes a loose sauce.
Recommended serving: plate a tostada and top with scrambled eggs, sliced avocado, diced tomato, and infused queso. Top with cilantro and hot sauce to taste.
Image via The Woks of Life